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Easy Homemade Pumpkin Cream Cheese Roll Recipe

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This pumpkin cream cheese roll is tender, moist, and filled with tangy cream cheese. The hot-roll technique makes it easy to achieve a beautiful spiral without cracking, and it comes together in under an hour.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. In a large mixing bowl, beat the 3 eggs and 1 cup granulated sugar with an electric mixer on medium-high speed for about 3-4 minutes until thick, pale, and fluffy.
  3. Reduce the mixer speed to low and beat in the 2/3 cup pumpkin puree and 1 teaspoon vanilla extract until just combined.
  4. In a separate bowl, whisk together the 3/4 cup flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  5. Add the flour mixture to the pumpkin mixture in two additions, folding gently with a rubber spatula until just combined.
  6. Pour the batter into the prepared pan and spread it evenly with your spatula.
  7. Bake for 12-14 minutes, until the top springs back lightly when touched and the edges start to pull away from the pan.
  8. While the cake bakes, lay a clean kitchen towel flat on your counter and sift a generous layer of powdered sugar over it.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the prepared towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake and towel together into a tight log. Let it cool completely in this rolled position, about 30-40 minutes.
  10. While the cake cools, beat the 8 ounces softened cream cheese and 1/4 cup softened butter together until smooth and creamy. Add the 1 cup sifted powdered sugar and 1 teaspoon vanilla extract, and beat until fluffy.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges.
  12. Starting at the same short end, roll the cake back up without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
  13. Use a sharp serrated knife to slice the roll into 1-inch pieces. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still hot to prevent cracking. Use a serrated knife for clean slices. Chill the roll for at least 1 hour before slicing. The roll can be made a day ahead and stored in the refrigerator.

Nutrition

Keywords: pumpkin roll, cream cheese roll, pumpkin dessert, fall dessert, pumpkin cake roll, easy pumpkin roll

Find it online: https://junomeals.com/easy-homemade-pumpkin-cream-cheese-roll-recipe/